Moulin a Vent La Rochelle

“La Rochelle” is just above “Les Thorins”. It is a gentle south/southeast facing amphitheatre. Set at 250 metres above sea-level, it has created a warm microclimate, sheltered from the north wind. After it comes “Rochegrés” on top of the hill. The soil is shallower but made up of complex metamorphic granite. Ripening is always even and early. Maturing is in 20 or 30 hl. From here, we always get well-built wines with personality that are a little more dense than those from “Les Thorins” but bursting with sensuality and really long on the palate. This red wine from Beaujolais (France) calls for lamb or a good cut of beef. Available for deliveries within Metro Manila.

Grape Variety / Blend: Gamay
Winery / Estate: Domaine des Terres Dorées

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₱ 2,866.67 ₱ 2,866.67 2866.67 PHP

₱ 2,559.53

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₱ 2,866.67 ₱ 2,866.67 2866.67 PHP

₱ 2,559.53

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Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Light
Vintage: 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Sustainable


Beaujolais, France: Domaine des Terres Dorees

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.

Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.

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